Blog

Hello there; it gives us great pleasure to introduce you to the first instalment of what we hope will become a regular visiting place for all our much-loved guests – the Skewd Kitchen blog. Whether it’s the ins and outs of a new recipe you want to hear about, the story behind Skewd or what’s on the seasonal cocktail menu…

Anatolia ( it’s the cradle of wine don’t you know) was a huge region that encompassed both Europe and Asia. Thanks to the vast array of cultures contained within the district, local chefs soon began to influence one another until the entire region played host to one United, but incredibly varied cuisine. This would not have been possible had each…

My main role in the kitchen is to create the specials menu each day. You see the steaming clay BBQ pit at the front? I’m hidden in the back, where no one can steal my recipes! Everyone collaborates across each other’s fields but the specials menus are like my babies. Except i have to deliver a new one every day!…

Without colour, life would be plain indeed. There would be no variation, no creativity, nothing to reveal the characteristics of the parts of our every day that keep things from getting dull. That’s why colour is such an important part of our cuisine, and our approach to the dining experience as a whole. Bright red chillis, rich green Bursa olives,…

As Kool and the Gang once declared “She’s fresh, fresh, fresh as a summer’s breeze.” We have no idea why Mr Kool and his gang meant decided to describe a highly desirable woman using an adjective one would usually use to discuss high quality vegetables, but whether debating asparagus or attractive members of the opposite sex, there’s one thing Skewd…

There's nothing quite like taking an old favourite and "skewing it." But as Maz always says, if you're going to start something Skewd , you have to go in fully committed. Much like a fifty-fifty tackle in a North London derby, if you go in half-hearted, you're only going to make a mess of things. So when our chefs sat...